Vanilla baked donuts (VG,GF,Refined sugar free)
Easy and delicious vanilla baked donuts that are vegan, gluten free and refined sugar free. With an optional chocolate coconut topping. It doesn’t get much better than that! These donuts will curb those sweet cravings while still being healthy and are ready to eat in under 25 minutes. Go grab your donut pan and let’s get baking!
Can you tell am a little excited about these donuts … well just to clear up any confusion am obsessed with how these turned out. It took extreme self-control to not devoured all 6 in one go.
I first made the donuts for a work bake sale along with some other baked goods. I found that recipe on Patrick and Carlings YouTube channel which turned out great but it used unsweetened applesauce, arrowroot powder and a lot more sugar. I can’t find unsweetened applesauce in any local supermarkets near me, so had to make mine own which is just a hassle. Especially since I can’t eat apples because of their high fructose content, it gives me a sore stomach. Arrowroot powder is also not widely available where am from.
This is why I adapted the recipe to create an apple free lower sugar recipe with ingredients that are easier to find. I also used a silicone donut tray which I recommend as it makes these donuts come out the tray easily every time. Don’t know about but i hate it when you spend the time and effort to make something all for it to refuse to come out the mould, there’s nothing worse.
In this recipe it does call for 4 different flours but don’t let that put you off. Each flour plays an important role in making these soft, fluffy and delicious.
If your new to gluten free baking then this can seem like more hassle than it’s worth and an expensive recipe. Don’t worry you will find loads more recipes that call for all these flours. That’s if you don’t use it all making multiple batches of these donuts. I know it’s what the main chunk of mine will be used on from now on.
I have slowly compiled a lot of different flours for baking as with gluten free baking you need a combination of flours to make up for what the gluten would have provided. You soon get to grips with what flours work best for different types of baking and it gets a lot easier.
Now let’s talk about toppings, I used a chocolate spread from the brand sweet freedom I have talked about their fruit syrup before in my vegan granola post you can check that out here. In this recipe i used their choc pot spread for a super easy healthy topping. One again I have serious portion control issues with this stuff. Give me a spoon and a jar and I’m one very happy girl. Seriously it’s that good.
The choc pot spread is made from natural fruit extracts (carob & apple), water, cocoa, natural flavour (caramel), rapeseed oil, sunflower lecithin. It has 75% less fat and half the calories of the leading chocolate spread. All of their products are free of the top 14 major food allergens and don’t contain any palm oil.
I finished my donuts of with a sprinkle of unsweetened shredded coconut. I personally love the combination of chocolate and coconut. You can of course top yours with whatever your heart desires. Or keep them as plain vanilla donuts either way the taste and texture is amazing.
So now I have you drooling over your phone/keyboard here’s the recipe. Enjoy!
Vanilla baked donuts (VG, GF, Refined sugar free)
Easy and delicious vanilla baked donuts that are vegan, gluten free and refined sugar free. With an optional chocolate coconut topping. It doesn't get much better than that! These donuts will curb those sweet cravings while still being healthy and are ready to eat in under 25 minutes.
- 60 grams rice flour
- 60 grams plain soy yogurt i used alpro brand
- 30 grams coconut sugar
- 30 grams potato starch
- 30 grams cornstarch
- 30 grams coconut oil, melted
- 10 grams almond flour aka ground almonds
- 65 ml hot water
- 1 tbsp vanilla extract
- 1 tsp cinnamon optional
- 3/4 tsp baking powder
- 1/4 tsp xantham gum
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 tbsp sweet freedom choc pot
- 5 grams unsweetened shredded coconut
Pre-heat oven to 175c or 325f.
Measure out all dry ingredients into a medium sized mixing bowl. Stir to combine.
Add the melted coconut oil, water, yogurt and vanilla extract to the dry ingredients. Mix together well to eliminate any clumps.
Spoon mixture into a 6 hole silicone donut tray. smooth off the top to create an even finish.
Bake at 175c for 13-15 minutes. Leave to cool for 5 minutes in the tray before removing to cool completely on a wire rack before topping.
You can top these with whatever you prefer. i chose a chocolate spread from the brand sweet freedom. Its 100% natural and has 75% less fat and half the calories as normal chocolate spread. Then sprinkled some unsweetened shredded coconut on top.
The vanilla donuts without any toppings will keep in an air tight container at room temperature for around 3 days. Enjoy x
Macros for one plain vanilla donut has 6.4f 20.3c 1.8p
Hope you guys enjoy this recipe, remember if you recreate this or any of my recipes to tag me in them on instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day